Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • ⅓ cup low-sodium soy sauce
  • ⅓ cup honey
  • ¼ cup brown sugar, packed
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (optional garnish)
  • Sliced green onions (optional garnish)

Instructions:

  1. In the slow cooker, combine chicken thighs, soy sauce, honey, brown sugar, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes (if using).
  2. Stir well to ensure the chicken is evenly coated in the sauce.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and tender (internal temperature reaches 165°F/74°C).
  4. In a small bowl, whisk together cornstarch and cold water until smooth.
  5. Pour the cornstarch slurry into the slow cooker and stir well.
  6. Cover and cook on high for an additional 15-30 minutes, or until the sauce has thickened to your desired consistency.
  7. Garnish with sesame seeds and sliced green onions (if desired). Serve hot over rice or noodles. Recipe: Slow Cooker Honey Teriyaki